Stuart Anderson'S Black Angus Coleslaw

• 2 1/2 cups water
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 3 lbs cabbage, finely shredded
• green leaf lettuce, for garnish
• DRESSING
• 1 1/2 cups mayonnaise
• 3 tablespoons white vinegar
• 6 tablespoons sugar
• 2 tablespoons sour cream
• 1/2 teaspoon prepared horseradish
• 1 pinch paprika

1. Combine water, vinegar and sugar until sugar is dissolved.
2. Add cabbage to the mixture.
3. Toss thoroughly.
4. Marinate for at least an hour.
5. Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.).
6. To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
7. Toss drained cabbage with some of the dressing.
8. Serve on plates lined with lettuce leaves.

water, cider vinegar, sugar, cabbage, green leaf lettuce, dressing, mayonnaise, white vinegar, sugar, sour cream, horseradish, paprika

Taken from www.food.com/recipe/stuart-andersons-black-angus-coleslaw-314690 (may not work)